So tell me something: Have you been kicking it around here long enough to remember when I blogged 7 days a week (back when we called this space Making Love In The Kitchen)?
Much has changed since those days, but the important stuff has stayed the same -- mainly that I love creating recipes with you in mind.
I saved the sweetest for last this week: Apple chips. Sure, you can buy these ready made, but they are just so fun to make, and the smell of them baking in the oven with that little hint of cinnamon is so good. Oh yes! I can't really take credit for apple chips. That's a bit like taking credit for popcorn or kale chips. You take a food that's awesome, and you change it a little with some heat and shazaam, you create a special treat.
Now this one might possibly be pushing the limits of the 7-Day No Sugar Challenge in that taking a fruit and drying it out, whether by the sun, by baking it or in the dehydrator, will concentrate the sugars, and what we want to do is eat less sugar. So consider this your weaning off snack!
The key for successful apple chip making is slicing those apples super thin. You can do this with a mandolin (please mind your finger tips), a very sharp knife or, my tool of choice, the spiral slicer using the flat blade.
See? Just like that, so easy. This is where I put on my infomercial headphone and am all, "And here you can take a regular old apple, stick it in the thing, turn the other thing and you have perfectly shaved apples that make great decorative apple flowers and apple chips!"
To keep your blood sugar stable while snacking on this goodness, I always add a little cinnamon, the super spice that helps make your cells more sensitive to insulin (a really good thing) and as such, helps to stabilize your blood sugar. Another great tip is to enjoy these dipped into your favourite nut or seed butter.
Yield: 6 cups
- 4 local apples, sliced as thin as you can manage (leave the peel on)
- 1 Tbsp cinnamon
- Preheat oven to 200F.
- Slice apples and toss with cinnamon.
- Lay out on a parchment-lined cookie sheet and bake for about 1 hour. Turn them over and bake for another 2-3 hours or until lightly browned and crispy.